I just love our new Monday morning routine in which the kids pack their own lunches. This week, I asked Lily to pack me a snack and she made me a beautifully organized container or cherries and carrots, complete with an encouraging “You’re Awesome” Post-it note. I love that kid.
Lunches for the rest of the week were full of variety. For Tuesday’s lunch I made little salami pizza’s on honey whole wheat English muffins.
Wednesday’s lunch contained lots of fruit along with cheese, pretzels and leftover pork tenderloin. I love how fast pork tenderloin cooks. I marinated two pork tenderloins in teriyaki sauce (Soy Vay®) and roasted them in a 500˚F oven for 20 minutes (be sure to line a baking sheet with parchment paper or you’ll be left with a sticky, burnt mess when cooking at this high temperature). They were perfectly tender and juicy. With rice and some quick sautéed mushrooms and sugar snaps, it was a perfect dinner with plenty leftover for both grownup and kid lunches.
On Thursday, the kids requested a “sandwich tasting” for lunch. These little King’s Hawaiian rolls have 1) Nutella, 2) butter and strawberry jam, and 3) crunchy peanut butter and marshmallow Fluff.
The last lunch of the week has some oranges that I picked last night in the dark (ripe, luckily), kiwi, carrots and a mini sandwich with mortadella, pork and cheddar. What a yummy end to the week.
Doesn’t that fruit look delicious? I don’t know what the kids are going to do when stone fruit season is over. For today’s lunch I cut up a couple of nice big yellow peaches and made a salami, cream cheese and cucumber sandwich. I also threw in some raspberries, banana chips and chocolate powerberries for a treat.
At long last, that glorious day has arrived: the last day of the school year! I knew the kiddos would be having class parties, so I kept the lunches light today: a mix of stone fruit with colby jack cheese, a chia bar, and some veggie chips. Happy Summer!
Sometimes you just have to indulge the kiddos. They requested fluffer nutter sandwiches for lunch and that’s what they got. Fluffer nutters in our house have peanut butter, Fluff, AND Nutella. Mmm, crazy good. I even used the little dolphin sandwich cutter to make them extra special. As if this lunch couldn’t get any better, I cut up some sweet farmers market carrots and stone fruit (apricots, nectarines and donut peaches) to go with those adorable sandwiches.
This is definitely a clean-out-the-fridge lunch. The quesadillas contain various leftovers: smoked beef tri tip from dinner with some friends, a little grilled chicken from Dad’s last night in SLO, the last of a pot of beans, some feta cheese, green salsa, and shredded mozzarella from Friday Pizza Night. There’s a lot of stuff in those little slivers of quesadilla. The fruit salad, oh, the fruit salad: it has fresh nectarines! We’ve been waiting and waiting for stone fruit to show up at the farmers market, and on Saturday, apricots and nectarines were plentiful. The kiddos have already plowed their way through two big bags of fruit. Every time I turn around in the kitchen, there’s a kid walking around with nectarine juice dripping down their chin: “Mom, I need a napkin!” But, oh yes, the fruit salad—it also has chunks of watermelon and strawberries. For veggies today, we have a cutie pie bento container of edamame. And that little sugary thing above it is half of a donut muffin, which I made for breakfast on Sunday. Although, the recipe I used from Food52 calls them Cinnamon Sugar Breakfast Puffs, which sounds a bit more elegant.
For today’s lunch, I made cutesy dolphin and heart sunflower butter blackberry jam sandwiches. Usually I’m not into cutesy cut-out things in lunches, because it takes too much effort. But, I saw this dolphin/heart sandwich cutter at Staples and I couldn’t resist. That being said, I may never use it again, because a little too much bread gets wasted with these cut outs. Maybe I’ll save it for special occasions—tea parties, birthdays and such. On the side is a cereal (Quaker Oat Squares and Wheat Chex) and Goldfish combo with a few chocolate chips sprinkled into the mix. Isn’t today’s fruit glorious? Nectarines and pluots from the farmers market. I keep thinking that stone fruit season is over, and it is except for a few lingering varieties. Candy coated chocolate sunflower seeds are in the treat tray.